Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos
August 31, 2010
Since we are headed into Labor Day weekend and the start of college football season, I thought I would share one of my all time top requested recipes. College football here in Alabama is huge. As you may know, Alabama also won the National Championship last year. Alabama people are passionate about football, whether it’s Alabama, Auburn, or UAB, so parties, tailgating and food are super important. This recipe for Grilled Blue Corn Nachos is always a hit with friends during football season. I like to make these on the grill for that extra hint of grilled flavor. Feel free to bake them in the oven, and they still taste great!
Blue Corn Nachos
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1 tablespoon butter
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
Preparation
1. In a large skillet, melt butter over medium heat. Saute onion 10 to 12 minutes or until soft and caramelized. Remove from skillet; set aside. Add red bell pepper to skillet and saute 3 minutes. Add corn and saute 2 more minutes or until bell pepper is tender. Remove vegetables from skillet and set aside.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
6 Responses to “Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos”
Elizabeth says:
September, 01 2010at 07:37 am
These look incredible! Love the grill idea!
Andrea says:
September, 01 2010at 07:38 am
Can't wait for football season! I am definately making these!
Mallory says:
September, 01 2010at 09:31 am
This looks great! Your photos are amazing!
Angie says:
September, 01 2010at 09:33 am
Never met a nacho I didn't like,and these sound fabulous!Forget tailgating(too much sharing)!I want these all to myself!
Brett says:
September, 01 2010at 10:34 am
My wife found this one first and forwarded to me today w/ 'yummmmmmmm' in the subject line.
Question: Would this spice combo for the ground beef work for a homemade taco seasoning?
Heather @ Side of Sneakers says:
September, 02 2010at 09:59 am
Oh my goodness- grilled nachos?!?!! I HAVE to try this. Nachos are probably one of my favorite things, and football is my favorite excuse to eat them all the time;)
Leave a Reply
Blueberry Muffins with Cinnamon-Crumb Topping
June 29, 2010
Last weekend, my kids went blueberry picking at Petals from the Past while I was in Park City at EVO. When I got off the plane (at almost midnight), I came home to a refrigerator full of fresh blackberries, blueberries and Chilton County peaches. I was so excited to have the freshness of summer at my fingertips after a long day of traveling. My daughter, Leigh, and I made blueberry muffins the next day and chose to make some with Greek yogurt (I love Fage) and a cinnamon crumb topping. Needless to say, 2 days later, they are all gone.
Blueberry Muffins with Cinnamon Crumb Topping
Prep:
20 minutes
Cook:
20 minutes
Yield:
1 dozen muffins or 24 mini muffins
Ingredients
3 cups all-purpose flour
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
Preparation
1. Preheat oven to 400F. Grease regular size (or mini) muffin cups, or you can line with muffin liners (see baking time below).
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
8 Responses to “Blueberry Muffins with Cinnamon-Crumb Topping”
Cookin' Canuck says:
June, 30 2010at 02:57 pm
What a great thing to come home to! Your daughter is absolutely adorable - love her freckles and these muffins would be perfect with a cup of tea.
Jon Lewis says:
June, 29 2010at 03:39 pm
We actually went peach picking at Culp fruits, but they wouldn't let us pick them because of some festival. But, we bought some, and they were incredible. Sometimes, it is surprising what fresh fruit you can get right around the corner.
Jamie Cooks It Up! says:
June, 29 2010at 04:08 pm
Looks like a lot of fun! Wish we had a local place to pick blueberries. Super nice to meet you at the Conference. Glad you had a safe trip home.
~Jamie
Amy Nabors says:
June, 29 2010at 06:23 pm
Thank you for this recipe! I just bought some blueberries at our local farmer's market and was planning on making some muffins with them this week. I'm going to try this recipe instead of the one I had planned.
Alison Lewis says:
June, 29 2010at 08:13 pm
Jamie, it was great meeting you! Amy, these really are delish!
Alison Lewis says:
June, 29 2010at 08:14 pm
Thank you Jon, for all the awesome fruit!
Donna Askenazi says:
July, 06 2010at 09:33 am
Alison, We made these last night and now they are gone. Awesome recipe. Wanted to ask why you use greek yogurt in some of your baking recipes? Are you reducing oil/butter by adding it in or does it make the food more moist?
Alison Lewis says:
July, 06 2010at 09:38 am
Glad you liked them. I like it because it adds protein, has no fat and making the result moist without adding additional fats such as oil or butter
Leave a Reply
Oh My: S’More’s Pie
June 08, 2010
I have been on a S’mores kick lately as you will see in the coming days. I came up with this recipe by accident. I was trying to get rid of some ingredients from another s’mores recipe project I was working on for “Makes and Takes”, a great website for craft ideas, kid’s craft ideas, food and fun, and I ended up with this. When I put the photograph up on twitter and facebook, everyone went nuts. So here it is. It’s not a “light” recipe, but here are some ways to lighten it up and make it a tiny bit healthier. Use a store-bought reduced-fat graham cracker crust. Use dark chocolate morsels instead of semisweet. Otherwise, take small bites and enjoy. Trust me, adults as well as kids will love it! As for the other s’more recipe, I created for Makes and Takes, it’s coming soon.
S'mores Pie
Prep:
10 minutes
Cook:
5 minutes
Yield:
8 to 10 servings
Ingredients
1 (12-ounce) package semisweet or dark chocolate morsels
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
1 (9-inch) reduced-fat graham cracker crust
21/2 cups mini marshmallows
Preparation
1. Microwave chocolate in a microwave-safe bowl at MEDIUM (50% power) 1 1/2 minutes, stirring at 30-second intervals until melted. Stir until smooth. Pour chocolate evenly over piecrust. Top evenly with marshmallows.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
3. Preheat broiler. Broil 51/2 inches from the heat (with oven door partially opened) 1 to 2 minutes or until marshmallows are roasted. Let cool slightly and serve.
No Responses to “Oh My: S’More’s Pie”
Leave a Reply
Fresh Taste of Summer: Cantaloupe-Coconut Smoothie
June 03, 2010
My last television segment on NBC 13 “Daytime Alabama” was such a hit, and the food topic was smoothies. Smoothies are wonderful to prepare for dessert, afternoon snack or breakfast for kids and adults. This is the best time of year to make them when fruits are so vibrant. Cantaloupe-Coconut Smoothie combines some of my favorites: cantaloupe, coconut and pineapple. My kids are huge smoothie fans, and every time I turn around the blender is out on the counter. I can’t wash it fast enough. Enjoy this recipe just in time for ripe cantaloupes. To choose a ripe cantaloupe, it should smell sweet, have an even coloring and be heavy for its size. If you tap on it, it will sound hollow if it’s ripe.
Cantaloupe-Coconut Smoothie
Prep:
10 minutes
Yield:
4 to 6 servings
Ingredients
1/2 cup 2% or skim milk
1 cup nonfat frozen vanilla yogurt
2 tbsp. cream of coconut (this is the canned product)
3 cups chopped fresh cantaloupe
1/2 cup chopped pineapple
11/2 cups crushed ice cubes
Chopped cantaloupe (optional)
1 cup nonfat frozen vanilla yogurt
2 tbsp. cream of coconut (this is the canned product)
3 cups chopped fresh cantaloupe
1/2 cup chopped pineapple
11/2 cups crushed ice cubes
Chopped cantaloupe (optional)
Preparation
1. Pour milk into blender. Add yogurt, coconut, cantaloupe, pineapple and ice. Blend until the ice is chopped, about 30 seconds. Garnish with cantaloupe, if desired.
No Responses to “Fresh Taste of Summer: Cantaloupe-Coconut Smoothie”
Leave a Reply
Kentucky Derby Favorite: Cheese Straw Buttons
April 29, 2010
When I think of Kentucky Derby, my mind goes straight to Cheese Straws. I love this recipe for Cheese Straw Buttons that is a classic from Southern Living. I prepare mine a little differently by not using a cookie press and using Wisconsin Cheddar cheese. These are really easy and feed a crowd so they’re the perfect snack and appetizer for a party anytime of the year.
Cheese Straw Buttons
Prep:
15 minutes
Cook:
12 minutes
Yield:
10 dozen
Ingredients
1 1/2 cups butter, softened
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
1 (1-pound) block sharp Cheddar cheese, shredded (Wisconsin Cheese preferably)
1 1/2 teaspoons salt
1 to 2 teaspoons ground red pepper
1/2 teaspoon paprika
4 cups all-purpose flour
Preparation
1. Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
2. Use a cookie scoop drop 2 inches apart, on parchment paper-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.
One Response to “Kentucky Derby Favorite: Cheese Straw Buttons”
Meal Makeover Mom Janice says:
May, 02 2010at 03:26 pm
Oh, my, I think if I started eating these I would not be able to stop! My mouth is watering just thinking about it. I'll try them at my next gathering...
Leave a Reply
Mother’s Day Dessert Idea: Lighter Lemon Squares
April 28, 2010
Who doesn’t love lemon squares? I thought for Mother’s Day, these Lighter Lemon Squares would be great, and they are very easy, only 25 minutes of prep time. My kids eat these in a matter of seconds so it’s good that this recipe makes 16 servings.
Lighter Lemon Squares
Prep:
25 minutes
Cook:
25 minutes
Yield:
16 servings
Ingredients
3/4 cup crushed reduced-fat vanilla wafers (about 20)
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter
1 (8-ounce) package reduced-fat cream cheese, softened
1 cup granulated sugar
2 eggs
2 tablespoons all-purpose flour
3 tablespoons lemon zest, divided
1/4 cup fresh lemon juice
1/4 teaspoon baking powder
2 teaspoons confectioners sugar
Preparation
1. Preheat oven to 350F.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
2. Line an 8-inch square pan with foil with ends extending over the sides. Combine wafer crumbs, 1/2 cup flour and brown sugar in a medium bowl. Cut in butter with a pastry blender until it resembles coarse meal. Press onto bottom of prepared pan. Bake 15 minutes.
3. Meanwhile, beat cream cheese and granulated sugar with a mixer until blended. Add eggs and 2 tablespoons flour, mixing well. Add 1 tablespoon lemon zest, lemon juice and baking powder; pour over crust.
4. Bake at 350F for 25 minutes or until set. Cool completely. Refrigerate 2 hours. Sprinkle with powdered sugar and remaining lemon zest just before serving.
One Response to “Mother’s Day Dessert Idea: Lighter Lemon Squares”
Diane says:
May, 10 2010at 01:21 pm
I made these for our Mother's Day dinner. They were delicious and very easy to make. Will definitely make these again.
Leave a Reply
Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins
April 20, 2010
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.
Pumpkin Muffins
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 servings
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
Preparation
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
One Response to “Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins”
kathryn N. says:
April, 30 2010at 07:59 am
Can you just use 2 C all-purpose flour and no pastry flour?
Leave a Reply
Healthy Baking for Kids at Your House: No-Bake Granola Bars
April 14, 2010
When I was coming up with recipe ideas for my “Healthy Baking Cooking Class” for kids, I knew I needed to be creative and offer a few no-bake items since there was only going to be one large oven. These No-Bake Granola Bars were a huge hit! They have wonderful, kid-friendly and healthy ingredients, and adults as well as kids, love them. Feel free to use any of your favorite dried fruits, blueberries, cranberries, cherries, etc. Enjoy, but beware: they are very addictive!
No Bake Granola Bars
Prep:
15 minutes
Cook:
5 minutes
Yield:
16 servings
Ingredients
21/4 cups granola cereal
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
11/4 cups crisp rice cereal
1 cup uncooked quick-cooking oats
1/2 cup dried cranberries or blueberries
1/2 cup dried chopped apricots
1/2 cup firmly packed brown sugar
1/2 cup honey
1/2 cup peanut butter
1 teaspoon vanilla extract
Preparation
1. Combine first 5 ingredients in a large bowl; set aside.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Press mixture into a 13- x 9-inch pan. Press tightly with wax paper. Cool in pan on a wire rack. Cut into bars.
2 Responses to “Healthy Baking for Kids at Your House: No-Bake Granola Bars”
Krista says:
April, 24 2010at 05:23 pm
I was wondering what you could substitute for the peanut butter, if anything. I was thinking that the bars would be a great snack for my son at school, but his school is a peanut free zone.
Thanks
kathryn N. says:
April, 22 2010at 01:11 pm
Made this with my kids today who ate them up. Reminded us of peanut butter cookies. Made the spaghetti and meatballs recently too. Another favorite. Trying out the penne pasta, orange blueberry muffins and turkey meatloaf next. Keep 'em coming!
Leave a Reply
Kid’s “Healthy Baking” Cooking Class at “Studio B” in Alys Beach
April 13, 2010
Over spring break (I can’t believe it has been a month), I had the ultimate pleasure and honor to teach my “Healthy Baking for Kid’s Cooking Class” at Studio B in Alys Beach. It was such a wonderful experience in an incredible venue, Studio B, located at the most beautiful beach in the country, Alys Beach. We had originally planned for 15 kids, but when 24 arrived, we didn’t turn them away. We made all types of wonderful healthy baked (and no bake) treats. I will feature some on the blog this coming week. Below, is a shot of some of my hometown Birmingham friend’s children who attended and some other shots taken from the class by the talented, Colleen Duffley, owner of Studio B.
No Responses to “Kid’s “Healthy Baking” Cooking Class at “Studio B” in Alys Beach”
Leave a Reply
Light, Delicious Breakfast Idea: Blueberry-Orange Muffins
April 07, 2010
It’s hard to believe that my three kids rarely ever eat cold cereal for breakfast. Maybe, it’s because I spoil them (most likely my fault). I love new breakfast ideas that are great for breakfast on the go (our mornings are pretty hectic). These Blueberry-Orange Muffins are ideal because they are easy to make, so healthy and yummy, and they even make a great afternoon snack. Feel free to use cranberries instead of blueberries and all-purpose or whole wheat flour.
Blueberry-Orange Muffins
Prep:
20 minutes
Cook:
15 minutes
Yield:
16 servings
Ingredients
2 cups whole wheat or all-purpose flour
3/4 cup sugar, divided
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh blueberries or cranberries (about 8 ounces)
1/3 cup chopped walnuts or pecans, toasted
Cooking spray
3/4 cup sugar, divided
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh blueberries or cranberries (about 8 ounces)
1/3 cup chopped walnuts or pecans, toasted
Cooking spray
Preparation
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine orange rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine orange rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
No Responses to “Light, Delicious Breakfast Idea: Blueberry-Orange Muffins”